Savory Puff Pastry Wrapped Pork Tenderloin - cooking recipe

Ingredients

2 pork tenderloin, about a pound each
1 (397 g) package puff pastry, thawed
1 apple, diced (I used a golden delicious)
1 large onion, diced
1 (50 g) package of poultry herbs, fresh (the pkg found with the other fresh herbs, dried herbs of your choice can be used)
1 (190 g) package Stove Top stuffing mix
5 garlic cloves, finely minced (we love garlic in this house)
1 cup garlic havarti cheese, grated (optional)
2 tablespoons butter
1 egg, beaten
1 teaspoon water
salt and pepper

Preparation

I seasoned with salt and pepper and quickly browned all sides of the tenderloin for a total of about 10 mins, remove and let cool.
Melt butter over medium heat and add apples, onions and garlic. Saute until tender, about another 10 mins, remove from heat and let cool.
Finely chop the package of herbs, add as much or as little as you prefer.
Add to the cooling apple mixture.
Prepare the stuffing according to the box and let cool.
Roll out the pastry on a floured surface to the size of your tenderloin with extra room on the sides to be able to fold and tuck pastry inches ( I tried to get mine to be 'rectangular' shape but ended up with something that looked more like an ameba lol).
Cut the tenderloin in half, lengthwise. (This is because a tenderloin is usually fatter at one end.).
Take one part of the tenderloin and flip it so that one fat end is meeting up with a skinny end, and place in the middle of the pastry. (I left mine a little 'butterflied').
Top the tenderloin with the stuffing followed by the apple mixture and then if so desired the cheese of your choice.
Then just gently roll the tenderloin in the pastry, tucking in the ends while you roll.
Brush with a beaten egg with water all over the top and sides.
Place seam side down on a baking sheet.
Bake at 375 for 30-40 mins, or until golden brown.
Let cool for 10 mins and serve, ENJOY.
Note: I used one square of puff pastry per tenderloin, I had to make 2 to feed everyone :) But the mixtures will fill both tenderloins, so there is no need to double up.